Wednesday, March 2, 2011

Ginger Pork Dumplings with Thai Chilli Dipping Sauce

I love that the Thermomix is capable of mincing meat.  I scored a cheap, boneless pork leg roast earlier in the week, but the only way we can eat pork in this house is to have it minced and cooked with plenty of other flavours.
Dumplings I decided.  Hmmm, no wrappers.  Google, google, google me a recipe...easy peasy.
I based the filling on a recipe found on Forum Thermomix from jerjill, but I included more ginger to give it more of a Thai style flavour and some oyster sauce.
Then it's just a matter of placing some filling on a wonton wrapper, moistening the edges with some water which has added cornflour and sealing them up any fancy way you choose.  I went with easy rather than fancy.
Then, layer them in the Varoma dish and tray, put 500g of water in the TM bowl, program Varoma temp for 10 minutes (once the water gets to Varoma temp, I used hot-ish water so in total my cooking time was 12 minutes).
I saw a Thai Dipping Sauce on the forum that I wanted to try so I quickly mixed that up in a bowl, and ta-da!  Dinner is served.


  • 1 egg
  • ¾ teaspoon salt
  • 2 cups plain flour
  • ½ cup water


1. Place egg, salt and most of the water in TM bowl and mix for 10 seconds on speed 4. Add the flour and combine for 15 seconds on speed 6. Add more water if needed and knead for 3 minutes. Form the dough into a ball and cover. Let rest for 30 minutes.
2. Turn the dough onto a lightly floured surface and roll out very thinly, or use a pasta machine to roll out to the thinnest setting. Cut into squares.  Makes 24.


  • 250 grams pork mince
  • 90 grams cabbage
  • 1 onion
  • 3 cloves garlic
  • 35 grams ginger
  • 2 teaspoons soy sauce
  • 2 teaspoons oyster sauce
  • 3 teaspoons cornflour


1. Place ginger, garlic and onion in TM bowl and chop for 5 seconds on speed 5. Check consistency and scrape down and repeat if required. Add cabbage and with the dial set to lid closed, press Turbo 2-3 times, until chopped evenly.  Add mince, sauces and cornflour and mix for 15 seconds on speed 2 + reverse.
2. Place a tablespoon of mixture onto the centre of a wonton wrapper. Moisten the edges of the wrapper with mix of cornflour and water (or use a beaten egg yolk). Fold up and seal as desired.
3. Place dumplings in the Varoma. Place 500 grams of water in the TM bowl and cook at Varoma temp for 16 minutes.
4. Serve with Thai Chilli Dipping Sauce.


  • 60 grams fresh lime juice
  • 1 ½ tablespoons brown sugar
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon fish sauce


Whisk all together and pour into small serving bowls.

Happy Dumpling Days :-)


  1. Made this today as had some wonton wraps to use up but next time I might try and make my own.

    Thank you for your all your photos...particularly how to fold them, which was very useful for someone like me who has limited experince in making dumplings.

    Your comments say that you steamed these for 12 minutes but in the recipe part it says 16 minutes. Which one is it as I'm thinking it may be the lesser. Also what speed?

    Thanks for posting!

  2. Hi and thanks for your comment :-)

    I normally steam things at speed 4. As for the time, if you add cold water to the bowl, it will be 16 minutes, but I had added hot water and so only needed 12 minutes. Hope that makes sense :-)

  3. fantastic, thankyou!